Chinese Tea Eggs
Description
This appetizer is quick and easy to prepare. The longer the eggs sit in the aromatic marinade, the brighter and richer their flavor and color will be. So you can prepare the eggs in the evening and leave them to cool in the marinade overnight. I like this appetizer better served cold, so after cooling, I recommend putting the saucepan in the refrigerator. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. The original recipe calls for dried orange or mandarin peel; if you have some, use it. If you don't have loose-leaf black tea, you can substitute tea bags—2 bags are enough.
- 2
Step 2
First, boil the eggs in salted water for about 5 minutes, remove them from the saucepan, and cool them in cold water.
- 3
Step 3
Add all the spices to the water in which the eggs were boiled.
- 4
Step 4
Add the tea, pour in the soy sauce, and bring to a boil.
- 5
Step 5
Lightly tap the cooled eggs on all sides with the back of a spoon.
- 6
Step 6
Return them to the saucepan and simmer over medium heat for 20–25 minutes. Then leave them in the marinade for 8–12 hours.
- 7
Step 7
Remove the eggs from the marinade, peel off the shells, and serve. Chinese tea eggs are ready!
- 8
Step 8
Serve as an appetizer.